Wine ideas: This isn’t a shy fish dish, between the meaty cod and the strongly flavored sauces. Try a vermentino from the rugged, warm isle of Corsica, where this dish would be right at home. Domaine Leccia (about $20) makes one of the best; also look out for Clos Poggiale ($24). Tara Q. Thomas

Tomato Sauce

Recipe by Pasquale Martinelli. Makes enough for four servings.

Ingredients

2 pounds fresh plum tomatoes, quartered

1/2 cup extra-virgin olive oil

1/4 cup chopped white onions

1/4 cup finely chopped celery

1 teaspoon sugar

1 tablespoon fine sea salt

Directions

Place tomatoes in the jar of a blender or the bowl of a food processor; blend or process until pureed. Place olive oil in a large, heavy-bottomed saucepan over medium heat. Add onions and celery; cook until translucent. Add tomato puree, sugar and salt; bring to a boil and immediately reduce to a simmer. Cook until thickened, 15-20 minutes.

Heather Bean built a market for her whiskey, rum and vodka with a cartoonish kayaking avatar of herself stuck to every bottle of Greeley-made Syntax Spirits Distillery. But to kick it up a notch, she’s rebranding her craft spirits.

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